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R e s t a u r a n t D a i l y N e w s S u n d a y, M a y 1 7 , 2 0 1 5 4 CAMPIONE FAMILY CONTINUES WITH TRADITIONAL BREADS, ADDS NEW PRODUCTS After 50 years in business, the family of Joseph Campione continues to excel in producing its traditional "Old World" European-style Italian breads. Hearth- baked in stone ovens, Campione breads bring a delicate crispy crust with a taste and texture crafted from generations of baking heritage. As an Italian immigrant, Joseph Campione used only the finest, freshest ingredients and baked with pride. The company was established in 1960. Family members continue the tradition today, offering the same consistent, supe- rior homemade taste in its endless vari- eties of frozen garlic breads, cheese breads, Texas toast, bread sticks/stuffed sticks and specialty breads. Each product is carefully coated with one of many per- fect blends of creamy, buttery toppings and robust garlic combinations, then carefully dressed with a variety of fresh- chopped herbs. Joseph Campione garlic bread prod- ucts can be found in supermarket frozen- food sections throughout the United States. If not their brand, in many cases, it's being car- ried under the store brand through Campione's private-label division. Joseph Campione offers a complete foodservice division. Its range of capabil- ities gives the customer the flexibility to create customized recipes or use a tasty ready-made product. Joseph Campione breads go from oven to table in just min- utes. Packaging options include bulk packed in a poly liner, individual wraps, SERVING QUALITY FOR NEARLY 50 YEARS By Mike Traxler, Co-Owner, Captain Ken's Foods Inc. Great foods often orginate in unlikely places. In fact, Captain Ken Freiberg developed his famous Firehouse Oven Baked Beans while on duty at Firehouse Number 14 in St. Paul, Minn. Nearly 50 years later, this signature recipe plus many others are made with the same attention to detail and commitment to quality. The story of Captain Ken's Foods' began in the summer of 1943, when Ken Freiberg joined the St. Paul, Minn., fire department. In 1953, he was promoted to Captain. As was custom at most fire sta- tions, each fireman took turns cooking meals for their fellow firefighters. Captain Ken's specialty was making oven-baked beans with bacon. Word spread and people from the neighbor- hood would stop by the fire station hop- ing to sample some of Captain Ken's home cooked oven-baked beans. As Ken's beans grew in popularity, his fellow firefighters urged him to start a business but Ken wasn't ready to give-up life as a firefighter. But then, in 1963, he used his two- week vacation to sell his oven-baked beans from a food stand at the Minnesota State Fair. The beans were a hit. So a few years later in 1967, at age 55, Ken retired early from the fire department to start Captain Ken's Foods. It didn't take long for Captain Ken's reputation and passion to make quality food products grow. Today, Captain Ken's processes and markets a diverse range of premi- um food products for the foodservice Continued on Page 101 Continued on Page 101 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NRA Lee M. Oser CEO and Editor-in-Chief Kim Forrester Jules Denton Paul Harris Associate Publishers Lorrie Baumann Editorial Director JoEllen Lowry Jeanie Catron Richard Thompson Associate Editors Yasmine Brown Andre Gressieux Graphic Designers David Bernard Micah Cheek Lucas Witman Contributors Sarah Glenn Caitlyn Roach Customer Service Managers Heather Canale Stacy Davis Jamie Green Don Kitch Tara Neal Show Logistics & Distribution Jay Avery Director of Sales Neil Catura Randal Fisher James Gennette Marcos Morhaim Account Managers Enrico Cecchi European Sales Restaurant Daily News is published by Oser Communications Group ©2015 All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 www.osercommunicationsgroup.com European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy